ESCO MARIETTA

Observed exit door in main kitchen near mop sink with openings along edges and large gap under door allowing potential entry of pests.

C/A: Repair door; outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

*Door must be repaired by next routine inspection to avoid a notice of violation.

Observed single use bowls/plates stored facing up exposed to contamination along top of prep top cooler in main kitchen.

C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

COS: Single use articles stored correctly.

Observed no chlorine test strips at facility to verify chlorine sanitizer concentration.

C/A: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

Observed accumulated debris and dirt along floor in WIF in main kitchen primarily under shelving. 2. Observed shelving in WIC in main kitchen with accumulated food debris.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

1. Observed pink slime accumulation along interior of ice machine in main kitchen.
2. Observed black accumulations along interior of ice bin lid in bar area.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All equipment cleaned and sanitized.

Observed exit door to main kitchen left open allowing potential entry of pests; exit door is in disrepair with gaps and openings along edges.

C/A: Keep door closed and repair; outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

1. Observed ice accumulated along floor and hanging from piping in WIF in main kitchen. *Repeat violation
2. Observed exterior doors of coolers, hot holding units, ice machine, and prep tables in main kitchen soiled with food debris and residue.
3. Observed fan grates and floor soiled with dirt and debris in WIC in main kitchen.

C/A: Remove ice and clean; Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

1. Observed soiled floors and splatter along walls throughout main kitchen.
2. Observed dust accumulated along ceiling throughout main kitchen.

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed several food items cold holding at above 41F in main kitchen (see asterisks).

C/A: All food cold held must be maintained at 41F and below.

COS: All food ice bath immediately or placed in WIF/WIC.

Observed several food items hot holding at below 135F in main kitchen (see asterisks).

C/A: All TCS foods which are hot held must be maintained at 135F and above.

COS: All food reheated to 165F.

Observed ice accumulated ice along floor and hanging from piping in WIF in main kitchen.

C/A: Remove ice and clean WIF; Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several food items stored uncovered in coolers and WIC in main kitchen.

C/A: Unless cooling, all food items must be stored covered.

COS: All foods covered.

Observed several spices, sauces, and shelf stable grated cheese stored in food containers in main kitchen not labeled with common name.

C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

1. Observed soiled doors and accumulated food debris and water along interior of RICs (3) in main kitchen.
2. Observed aluminum foil along soiled grill shelving in main kitchen.

C/A: : Clean and sanitize areas; nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The use of aluminum foil/carboard is only permitted if used on clean surfaces and replaced every day C/A:

Observed accumulated dirt and food debris along floors primarily in corners and under appliances in main kitchen.

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

OBSERVED WORKING SPRAY BOTTLE CONTAINING A CHEMICAL WITH NO COMMON NAME LABEL

C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

COS: LABEL PLACED ON BOTTLE

NO LIGHT PROVIDED IN WIC IN MAIN KITCHEN

C/A: ADEQUATE LIGHTING SHALL BE PROVIDED IN FOOD STORAGE/SERVICE AREA IN A FOOD SERVICE FACILITY